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Instructions |
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Mix whole wheat flour, wheat flour and salt in a
bowl.
Cut the butter into cubes and add to the flour.
Knead the butter well into the flour and add a
little water. Place the dough in the fridge while
you make the filling.
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Clean the mushrooms and cut into quarters and fry on
a pan.
Cut onions and springonions and add to the browned
mushrooms for a short time. Put on a plate and put
aside.
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Cut the chicken into small cubes and fry them in a
little oil in the same frying pan until cooked
through. Season with salt, pepper and thyme. Add
the mushroom, onions and springonions to the pan
and mix well together. Remove the pan from the
heat and let meat and vergetables cool while you
form the pie bottoms. Whip eggs and cream together
and put aside.
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Seperate the dough into the required number of
pies and line pre-greased ramekins (approx 8cm)
with the dough. Pre-bake for 5-10 minutes at 200
deg.c
Fill each pie with the meat and vegetable mixture
and pour over the egg and cream mixture. Sprinkle
with grated cheese and bake the pies for 15-20
minutes at 200 deg.c
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| Serving
Suggestions |
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Serve warm or cold.
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Originally Submitted
7/24/2018
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